Special Issue "Flavour Research in Food Fermentations"
Deadline for manuscript submissions: 31 July 2021.
Interests: food fermentations; nonconventional yeasts; aroma; nutrition; health
Special Issues and Collections in MDPI journals
There is a huge diversity in fermented food products around the world, especially those that are the result of spontaneous fermentations—that is to say, processes in which no starter is added and the natural microbiota present in raw materials is responsible for carrying out the fermentation process. Other fermented products, such as the majority of wine, beer or bread, are the outcome of industrialised processes, in which the inoculation of defined microorganisms assures homogeneity and success of the fermentation.
In both scenarios, research works have been rapidly increasing in recent years. Studies about the microbial ecology of the so-called traditional and commercial fermented products are becoming increasingly abundant. These studies will allow us to understand the role of the different microorganisms in the fermentation process.
Flavour is one of the most relevant factors in the quality of fermented food products. This sensory attribute is the result of the combination of aroma and taste. Aroma refers to odours sensed by nose receptors, whereas taste is the sensation of saltiness, sweetness, sourness, bitterness and umami (savouriness). The flavour development in fermented products is a trending topic, and more research has to be done in this sense to unravel the mechanisms, either chemical or microbiological, for its development.
Dr. Amparo Gamero Lluna
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- food fermentation
- analytical chemistry
- gas chromatography